Saturdays are the best days for soup and today was the perfect day to make Cheddar Broccoli Soupš„£šš„¦ā£. This recipe is so delicious and super easy to make. Let me know your thoughts if you do make it. For this recipe you’ll need the following ingredients.
Note: When adding the xanthan gum, you want to gradually add it and stir each time it’s added. This prevents the soup from getting lumpy. You also have the option of blanching the broccoli and adding the last 3 minutes of cooking.
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Ingredientsā£
4Ā cupsĀ broccoliĀ (cut into florets)ā£
4Ā clovesĀ garlicĀ (minced)ā£
3 1/2Ā cupsĀ chicken brothĀ ā£
1Ā cupĀ heavy creamā£
3Ā cupsĀ shredded cheddar cheese ā£
1 tsp seasoning salt ā£
Optional – 1/ 2 tsp xanthan gum , this is what thickens the soup.
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Directionsā£
In a large pot over medium heat, saute garlic for one minuteā£.
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Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for until broccoli is slightly tender (this should be about 10-15 minutes on the lowest heat). Remove broccoli and set aside.ā£
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Add the xanthan gum and whisk until fully combined ( this gets rid of any lumps). Add seasoning salt and continue whisking.ā£
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Gradually add the shredded cheddar, stirring constantly. (Add 1/2 cup simmer and stir until it melts fully), then repeat 1/2 cup at a time until all the cheese is used. Make sure to keep it at a very low simmer. ā£
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Remove from heat immediately once all the cheese melts, add broccoli and stir in.ā£
You can top this off with more shredded cheddar cheese, or enjoy as is.
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